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Hamburgers Encrusted with Black Pepper

Hamburgers Encrusted with Black Pepper — a hamburger recipe, 10 ingredients.

Hamburger

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup mayonnaise
  • 2–4 chipotle chiles, finely minced
  • ½ teaspoon salt
  • ½ teaspoon freshly-ground black pepper
  • 1 pound ground chuck steak
  • Salt
  • ¼ cup cracked black peppercorns, plus more if needed
  • 4 slices of your favorite smooth-melting cheese (optional), room temperature
  • Dijon mustard
  • 4 hamburger buns, halved
Make it lactose-friendly
  • 4 slices of your favorite smooth-melting cheese (optional), room temperature → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Whisk together all chipotle mayo ingredients until well combined. Refrigerate until needed.
  2. Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.
  3. Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.
  4. Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.
  5. Add burgers and cook, turning often, until internal temperature reaches 143°F for medium rare, 157°F for medium, and 167°F for well/toast.
  6. Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill.
  7. Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0